NO KNEAD BREAD

No Knead Bread (5 Loaves in 2 hours!)

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My family loves this recipe.  I half the recipe and make two loaves.  Might work better if I split into three (one being small).  The first time I made this I used 1/2 wheat.  It tasted good but was super crumbly.  I am thinking I didn't add enough flour and didn't cook it long enough.  My oven doesn't cook bread very well.  See blog folder for pictures and more instructions.

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.

BAKED HAM

BAKED HAM
I had never made it this way.  It was so yummy & sweet.  I did miss the pineapple taste (Jill's recipe in 2nd McCleve). Might try next time adding some crushed pineapple.  We had it with Pioneer Woman scalloped potatoes.  Yum!

http://fabulesslyfrugal.com/sweet-baked-ham/

Ingredients

• 5-7 pound precooked bone-in, not sliced ham
• White distilled vinegar (around 1-3 cups)
• Water
• 1 cup brown sugar
• 1 1/2 tablespoons ground dry mustard

Instructions

1. Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid may splash out during cooking. Try reducing the heat, but maintain the boil in order to help limit the splashing. Be prepared that it will smell like vinegar while boiling.
2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish.
3. In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture.
4. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.

Notes

Use a bone-in butt, shoulder, or shank cut of ham that is NOT pre-sliced.

HOMEMADE CREAMED CORN

Homemade Creamed Corn

We really liked this.  Very easy to make.  Would freeze really well.  Perfect as a side dish or a light lunch or dinner on a piece a toast.  Yum!

Rating: 5

Yield: 8 servings

Calories per serving: many

Fat per serving: lots

Ingredients

• 20 ounces frozen corn thawed (I love to get the bag of corn from Costco)
• 1 cup heavy cream
• 1 tsp salt
• 2 T sugar
• 1/4 tsp pepper
• 2 T butter
• 1/2 cup milk
• 2 TBS flour
• 1/4 cup Parmesan Cheese

Instructions

1. Heat first 6 ingredients together in a large pot.
2. In a separate small bowl, wisk separately the 1/2 cup milk and 2 TBS of flour (this is what will help thicken the cream).
3. Stir into corn mixture and cook over medium heat (stir often so the cream doesn't burn) until mixture is thickened and corn cooked through.
4. If you don't cook it until it's thickened, it will be runny (although it will still taste wonderful)
5. Remove from heat and stir in 1/4 cup Parmesan cheese.
6. Enjoy!!

Notes

This is amazingly delicious! Just make sure to get your cream nice and thick before you put it in a slow cooker to stay warm if you are taking it to a gathering. Can easily be doubled or tripled for a crowd! It will be consumed at a rapid rate, so I'd make a little extra if I were you. Enjoy!

EASY LEMON CURD RECIPE & LEMON POPPY SEED WHITE CHOCOLATE BLONDIES

EASY LEMON CURD RECIPE
This was really good.  Put on top of waffles (crispy).  Used lemons from bountiful baskets.  I added about 1/2 tsp lemon zest.  It was definitely lemony.  

Ingredients

• 1/2 cup fresh lemon juice (2-3 lemons), room temperature
• 1/2 cup sugar
• 4 tablespoons butter, melted
• 1 egg, room temperature

Instructions

1. Whisk together the egg and sugar in a large microwave-safe bowl. Then whisk in the melted butter and lemon juice until thoroughly combined. Be sure to use a bowl that is big enough to avoid bubble-overs. The lemon mixture should fill no more than 1/4 of the bowl.
2. Microwave the mixture for 1-minute increments, removing from the microwave and stirring to combine after each minute.
3. When the curd starts to thicken; sticks the back of a spoon; and starts to mound a bit as you stir, it's done. (It will be like a gel consistency, but will thicken more once cooled.) If you are unsure, you can look for a temperature of about 187 degrees. Cook time will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Notes

Avoid using a metal utensil to mix the hot lemon mixture, in order to avoid a metallic taste. (forgot about this and used my metal whisk - it was fine).

You can use lemon curd on:

• scones
• toast
• muffins
• doughnut or pie filling
• mixed with whipped cream
• served with cookies
• cakes (including cheesecake)

LEMON POPPY SEED WHITE CHOCOLATE BLONDIES 

We liked this, but wouldn't ever craze.  Good if craving lemon, wanting something different or a good way to use up any leftover lemon curd.

Ingredients

• 4 tablespoons unsalted butter
• 3/4 cup white chocolate chips
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup white chocolate chips
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/4 cup prepared lemon curd
• 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
2. Place butter in a microwave safe bowl and microwave for 30-45 seconds, until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
3. Stir flour, sugar, white chocolate chips, baking powder and salt into the melted chocolate mixture. Stir in eggs and lemon curd and poppy seeds until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through.
4. Let cool completely then cut into squares. Dust with powdered sugar and serve at room temperature or chilled.

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!